Last updated - ; Published - By Rhian Williams 12 Comments
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ThisVegan Rice Pudding isrichandcreamy,perfectly sweetandsubtly spiced. It's the besteasy,comfortingdessert that can be enjoyed hot or cold! It's gluten-free, refined sugar free, easily customisable and healthy enough for breakfast!
Can you make Rice Pudding on the hob (stovetop)?
Yes. To make this Rice Pudding on the hob (stovetop):
1. Place all the ingredients in a large pan (with a lid) and mix well.
2. Bring to the boil and keeping a lid on it, cook on a low heat, stirring regularly, for around 30 minutesuntil rice is cooked.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the rice, maple syrup,vanilla,cinnamon,cashew milkandcoconut milkin a large baking dish(I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Tip:Use ameasuring jugto measure out the milk.
- Mix well.
- Bake in the oven for 1 hour, until the rice is cooked and the top starts to brown slightly.
How long does this Rice Pudding keep for?
This can be enjoyed immediately if you want to eat it hot, but it's also delicious cold. It keeps in the fridge for up to a few days.
Substitutions you can make
- You can usepudding riceorJapanese sushirice.
- You can useany type of sweetener:maple syrup, agave syrup, brown rice syrup etc.
- You can replace thecashew milkwithalmond milk, oat milk or rice milk.
- You can replace thecinnamonwith nutmeg or cardamom.
- You can adddried fruitsuch asraisins, driedcranberries, chopped dates, dried mango,dried pineapple or dried papaya.
- You can adddesiccated coconut!
Important note
This Rice Pudding will be quite liquidy/runny when you take it it out the oven. It will thicken up quite a bit as it cools down and is very thick when cold, especially after it's been left in the fridge overnight. However, if you prefer it to be thick as soon as you take it out of the oven, I would suggest using less plant-based milk than the recipe calls for!
More vegan desserts
- Chocolate Pudding Pots
- Strawberry Trifle
- Peanut Butter Pie
- Blueberry Crisp
- Sliced Baked Apples
- Lemon Bars
- Key Lime Pie
- Blueberry Cheesecake
- Strawberry Shortcake
- Churros
- Blondies
- Apple Crumb Cake
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make it
Vegan Rice Pudding (Gluten-Free)
ThisVegan Rice Pudding isrichandcreamy,perfectly sweetandsubtly spiced. It's the besteasy,comfortingdessert that can be enjoyed hot or cold!
4.72 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: vegan dessert, vegan pudding, vegan rice pudding
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
Calories: 225kcal
Author: Rhian Williams
Ingredients
- 75 g (⅓ cup) uncooked pudding rice (or sub Japanese sushi rice)
- 4 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (or sub a pinch of ground nutmeg)
- 600 ml (2 ½ cup) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
- 400 g (14 oz) tin of coconut milk
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place all the ingredients in a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Mix well.
Bake in the oven for 1 hour, until rice is cooked and the top starts to brown slightly.
Can be enjoyed immediately if you want to eat it hot, but it's also delicious cold.
Keeps in the fridge for up to a few days.
Video
Notes
This Rice Pudding will be quite liquidy/runny when you take it it out the oven. It will thicken up quite a bit as it cools down and is very thick when cold, especially after it's been left in the fridge overnight. However, if you prefer it to be thick as soon as you take it out of the oven, I would suggest using less plant-based milk than the recipe calls for!
To make this on the hob (stovetop):
- Place all the ingredients in a large pan (with a lid) and mix well.
- Bring to the boil and keeping a lid on it, cook on a low heat, stirring regularly, for around 30 minutesuntil rice is cooked.
Nutrition Facts
Vegan Rice Pudding (Gluten-Free)
Amount Per Serving
Calories 225Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g60%
Sodium 78mg3%
Potassium 191mg5%
Carbohydrates 21g7%
Sugar 8g9%
Protein 2g4%
Vitamin C 0.7mg1%
Calcium 30mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Kay wilcoxon
I followed the recipe exactly and it was perfect. I find its an easy very tasty pudding that I enjoy both hot or cold..Its a great one to put together whilst waiting for my other oven food.
I will certainly be make it again. Thank you.Reply
Rhian Williams
Thank you so much, so happy to hear that!
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